Would YOU Eat This? I Made My Own Emergency Survival Meal in a Bag — Prepper Pantry Pork Chili Verde
Recipe Information
Pork Chili Verde
Cultural Context
Pork Chili Verde hails from Mexico, where it is a staple in many households, especially in the southwestern regions. Traditionally, it is a comforting dish made with tender pork simmered in a vibrant green sauce made from tomatillos and peppers. This dish is often enjoyed during family gatherings and celebrations, showcasing the rich flavors of Mexican cuisine. Today, variations exist globally, with many adapting the recipe to suit local tastes, making it a beloved comfort food across cultures.
pork shoulder
🥗Healthier: chicken thighs
💰Cheaper: pork loin
Chicken thighs offer lower fat content and pork loin is often less expensive.
tomatillos
🥗Healthier: green tomatoes
💰Cheaper: canned tomatillos
Green tomatoes can mimic the flavor while canned options are more accessible.
jalapeños
🥗Healthier: serrano peppers
💰Cheaper: bell peppers
Serrano peppers maintain heat while bell peppers provide sweetness without spice.
chicken broth
🥗Healthier: vegetable broth
💰Cheaper: water with seasoning
Vegetable broth is lower in calories and can be made with pantry staples.
Gather all ingredients: Keystone pork, canned beans, chili with beans, stewed tomatoes, salsa verde, diced green chilies, and seasonings.
Prepare the seasoning mix in a 1/4 pint mason jar: add 2 tsp cumin, 2 tsp freeze-dried minced garlic, 1 tbsp freeze-dried cilantro, and fill the rest with freeze-dried minced onion.
Place all ingredients into a large bag or container, starting with the pork, followed by the beans, chili, stewed tomatoes, salsa verde, diced green chilies, and the seasoning jar.
Label the bag with a chalkboard label and a recipe pocket for easy identification.
Prepare to cook using a butane stove, ensuring safety gear like a fire extinguisher and carbon monoxide detector is available.
Open the cans using a manual can opener, ensuring to include the liquid from the pork for flavor.
Break the pork into smaller chunks while adding it to the pot, keeping some larger pieces for texture.
Add the pinto beans and kidney beans to the pot without rinsing, but drain excess liquid from the beans if desired.
Add the chili with beans, stewed tomatoes, salsa verde, diced green chilies, and the seasoning mix to the pot.
Stir the mixture to combine and heat on the stove, breaking up larger pieces of stewed tomatoes as needed.
Allow the mixture to simmer, blending the flavors together until heated through.
Cooking Techniques
Equipment Needed
Spice Level:
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